Italian · Main · Medium
Chicken Marsala
Juicy chicken cutlets in a silky Marsala wine sauce loaded with caramelized mushrooms. The cozy, savory answer to boring weeknight chicken, ready in under 40 minutes.
The whole recipe in 60 seconds
Chicken Marsala, in 5 ideas
- Pounding to even thickness prevents the thin end from overcooking while the thick center stays raw.
- Brown the mushrooms well before adding liquid; caramelized mushrooms have triple the flavor of pale steamed ones.
- The sauce should nap the chicken, not drown it; reduce patiently until it clings to a spoon.
- Rest the chicken for a few minutes after searing so the juices settle before it goes back in the sauce.
- This dish reheats beautifully, making it one of the best make ahead Italian dinners.
What you need
Ingredients
- 4 boneless skinless chicken breasts (about 1 1/2 lbs)
- 1/2 cup all purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 10 oz cremini mushrooms, sliced
- 1 small shallot, minced
- 2 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 1 cup low sodium chicken stock
- 2 tbsp fresh parsley, chopped
How to make it
Directions
- Pound the chicken breasts to an even 3/4 inch thickness. Season the flour with salt and pepper and dredge each cutlet, shaking off the excess.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium high heat. Sear the chicken 4 to 5 minutes per side until deep golden and cooked through. Transfer to a warm plate and tent with foil.
- In the same skillet, cook the mushrooms and shallot 5 to 6 minutes, stirring occasionally, until well browned. Add the garlic and cook 30 seconds more.
- Add the Marsala wine and scrape up the browned bits. Simmer 2 to 3 minutes to reduce slightly.
- Pour in the chicken stock and simmer about 6 minutes, until the sauce is glossy and coats a spoon.
- Return the chicken to the skillet, turning to coat in the sauce, and warm 1 to 2 minutes. Swirl in the remaining tablespoon of butter, top with parsley, and serve.
Buy mushrooms whole and slice them yourself; whole mushrooms stay fresh longer in the fridge and cost less per pound than pre-sliced packs.